Volume 16, Issue 4 (Pajouhan Scientific Journal, Summer 2018)
Pajouhan Sci J 2018, 16(4): 14-20 |
Back to browse issues page
1- School of Public Health, Hamadan University of Medical Science, Hamadan, Iran
2- Health Center of Tuiserkan, Hamadan University of Medical Sciences, Hamadan, Iran , yasindavari2000@gmail.com
2- Health Center of Tuiserkan, Hamadan University of Medical Sciences, Hamadan, Iran , yasindavari2000@gmail.com
Abstract: (4295 Views)
Background and Objectives: Synthetic dyes are an important group of additivesused in food products, and because of health concerns about consuming population, the application of these compounds is needed to be enough controlled. The aim of this study was to investigate the types and frequencies of the dyes used in making pastries in the confectionery of Tuyserkan city.
Materials and Methods: In this cross-sectional study investigated the types of consumed dyes in confectionery’s pastries of Tuyserkan city. A total of 80 samples including wet and dry pastries are randomly sampled from 17 confectioneries. The steps of the experiment consisted of degreasing the sample, purification, and determining the type of dye were down by using Tin Layer Chromatography (TLC) method. All charts used in the study were drowned by Excel Software (2013).
Results: The results indicate, among the total 80 samples, 17 samples contained no dye, 15 samples with natural dye, 44 samples with permitted synthetic dyes, and 4 samples have non-permitted synthetic dyes. Moreover, of all the synthetic dyes, 8 samples contained Quioline yellow dye, 10 samples with Sanset yellow dye, 8 samples with Azorubine dye, 5 samples with Brilliant blue dye, 5 samples with ponceau 4R, and 4 (5%) samples have Allura Red.
Conclusions: This study showed a remarkable part of used dyes in the confectionery of Tuyserkan city is non-permitted. Therefore, it is proposed to reduce the amount of synthetic dyes by restriction in distribution, more controlling by health departments, and increasing the awareness in consumers and manufactures.
Materials and Methods: In this cross-sectional study investigated the types of consumed dyes in confectionery’s pastries of Tuyserkan city. A total of 80 samples including wet and dry pastries are randomly sampled from 17 confectioneries. The steps of the experiment consisted of degreasing the sample, purification, and determining the type of dye were down by using Tin Layer Chromatography (TLC) method. All charts used in the study were drowned by Excel Software (2013).
Results: The results indicate, among the total 80 samples, 17 samples contained no dye, 15 samples with natural dye, 44 samples with permitted synthetic dyes, and 4 samples have non-permitted synthetic dyes. Moreover, of all the synthetic dyes, 8 samples contained Quioline yellow dye, 10 samples with Sanset yellow dye, 8 samples with Azorubine dye, 5 samples with Brilliant blue dye, 5 samples with ponceau 4R, and 4 (5%) samples have Allura Red.
Conclusions: This study showed a remarkable part of used dyes in the confectionery of Tuyserkan city is non-permitted. Therefore, it is proposed to reduce the amount of synthetic dyes by restriction in distribution, more controlling by health departments, and increasing the awareness in consumers and manufactures.
Type of Study: Research Article |
Subject:
Health Sciences
Received: 2017/11/23 | Accepted: 2018/04/17 | Published: 2018/09/15
Received: 2017/11/23 | Accepted: 2018/04/17 | Published: 2018/09/15
References
1. World Health Organization. Diet, nutrition, and the prevention of chronic diseases: report of a joint WHO/FAO expert consultation: World Health Organization; 2003. [DOI]
2. Hinton DM. US FDA" Redbook II" immunotoxicity testing guidelines and research in immunotoxicity evaluations of food chemicals and new food proteins. Toxicologic pathology. 2000;28(3):467-78. [DOI]
3. Lin CS, Shoaf SE, Griffiths JC. Pharmacokinetic data in the evaluation of the safety of food and color additives. Regulatory Toxicology and Pharmacology. 1992;15(1):62-72. [DOI]
4. Hosseini F, Habibi Nm, Sedaghat N. Effect of different packaging materials and storage conditions on the colour of black cherry preserves. 2009;6(1):45-51.(Persian) [DOI]
5. Food, US. Drug Administration. Toxicological testing of Food Additives. Office of remarket approval. Center for food Safety and applied nutrition. 1997. [DOI]
6. US Food Drug Administration.Toxicological principles for the safety assessment of food ingredients. Redbook. 2000. [DOI]
7. Rezaei M, Abadi FS, Sharifi Z, KarimiF, Alimohammadi M, Abadi RAS, et al. Assessment of synthetic dyes in food stuffs produced in confectioneries and restaurants in Arak, Iran. Thrita. 2014;3(4): e22776. [DOI]
8. Vojdani C. Immune reactivity to food coloring. Alternative therapies in health and medicine. 2015;21(6):52.-80 [DOI]
9. Collins TF, Sprando RL, Shackelford ME, Hansen DK, Welsh JJ, Committee R. Food and Drug Administration proposed testing guidelines for developmental toxicity studies. Regulatory Toxicology and Pharmacology. 1999;30(1):39-44. [DOI]
10. Neuman I, Elian R, Nahum H, Shaked P, Creter D. The danger of ‘yellow dyes’(tartrazine) to allergic subjects. Clinical & Experimental Allergy. 1978;8(1):65-8. [DOI]
11. Kleinman RE, Brown RT, Cutter GR, DuPaul GJ, Clydesdale FM. A research model for investigating the effects of artificial food colorings on children with ADHD. Pediatrics. 2011;127(6):e1575-e84. [DOI]
12. Polanczyk G, de Lima MS, Horta BL, Biederman J, Rohde LA. The worldwide prevalence of ADHD: a systematic review and metaregression analysis. American journal ofpsychiatry. 2007;164(6):942-8. [DOI]
13. Macioszek VK, Kononowicz AK. The evaluation of the genotoxicity of two commonly used food colors: Quinoline Yellow (E 104) and Brilliant Black BN (E 151). Cellular and Molecular Biology Letters. 2004;9(1):107-22. [DOI]
14. National standards of Iran. Permitted food colors. No.740. [DOI]
15. Avazpour M, Seifipour F, Abdi J, Nabavi T, Zamanian-Azodi M. Detection of dyes in confectionery products using thin-layer chromatography. Iranian Journal of Nutrition Sciences & Food Technology. 2013;8(3):73-8. [DOI]
16. Dixit S, Purshottam S, Gupta S, Khanna S, Das M. Usage pattern and exposure assessment of food colours in different age groups of consumers in the State of Uttar Pradesh, India. Food Additives and Contaminants. 2010;27(2):181-9. [DOI]
17. Jonnalagadda PR, Rao P, Bhat RV, Nadamuni Naidu A. Type, extent and use of colours in ready‐to‐eat (RTE) foods prepared in the non‐industrial sector–a case study from Hyderabad, India. International journal of food science & technology. 2004;39(2):125-31. [DOI]
18. Jalilevand F, Rahimi Niaraki A, Sadeghi Niaraki A,Haizade Safari R. Evaluation of artificial colors insaffron extract Qazvin restaurants in 2008. 11thNational Congress of Environmental Health; Tehran,Shahid Bheshti University of Medical Sciences. 2009;2666-73. [DOI]
19. Soltandalal M, Vahedi S, Najarian A. Frequency ofconsumption of non-permitted colors barberry juiceand water supply in Tehran. TUMJ. 2007;2(1,2):55-62 [DOI]
20. Khosravi Mashizi R, Yunesian M, Galavi E. Evaluation of Knowledge and Attitude of Confectionery Workers towards Usage of Artificial Food Dyes in Bardsir. Journal of Health. 2012;3(2):32-41.(Persian) [DOI]
| Rights and permissions | |
 |
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License. |